Gluten-Free Mac and Cheese

Proof that gluten isn’t needed to make a great mac and cheese. Gluten free pasta is folded into a rich cheddar béchamel sauce, covered in naturally gluten free Tillamook Sharp Cheddar, and baked to cheesy perfection.

"A traditional and cheesy mac 'n cheese for those who cannot tolerate gluten – you’ll swear it’s the real thing. The spices can be dialed down for small children, or pumped up for adults." – Heidi Gibson of The AMERICAN Grilled Cheese Kitchen

How To

1. Preheat oven to 350°F.
2. Mix Tillamook Shredded Sharp Cheddar and gruyere cheese together in a bowl, set aside.
3. Melt 6 tablespoons butter in a medium heavy bottom saucepan over medium-low heat. When butter is melted, whisk in gluten free flour; keep whisking until roux thickens and lets off a nutty aroma, 2-3 minutes.
4. Add milk in a thin stream to roux, whisking as you go. Add cayenne, mustard, salt and pepper. Allow mixture to come to a low boil, continuing to whisk.
5. Simmer sauce until thickened, about 2 minutes, then turn off heat and stir in all but ½ cup of shredded cheese.
6. Stir in cooked, drained gluten free macaroni into cheese sauce. Pour entire contents into buttered casserole dish (a 3 qt dish is the right size).
7. In a small bowl, stir together bread crumbs (if using) and remaining ½ cup cheese. Sprinkle over macaroni. Bake in middle of oven 25-30 minutes, until golden and bubbling.